Bird's Milk souffle with gelatin

Cooking method

1. Step 1:

   

   How do you make a Bird's Milk souffle? Measure out the ingredients you'll need. Use cream that's at least 33% fat, and thick sour cream. Be sure to chill the cream before you use it.

2. Step 2:

   

   Pour the cold milk over the gelatin and let it bloom for 20 minutes.

3. Step 3:

   

   Stir the sour cream well with half of the sugar. Let it sit until the sugar fully dissolves. Use a deep bowl for this—we'll be adding more to it.

4. Step 4:

   

   In a saucepan, combine the bloomed gelatin, the remaining sugar, and the vanillin. Don't overdo the vanillin—you need just a tiny pinch, otherwise the dessert can turn bitter (read the package directions carefully).

5. Step 5:

   

   Set it on the stove and heat it over low heat, stirring, until the gelatin is fully dissolved. Then take it off the heat and let it cool to room temperature.

6. Step 6:

   

   Whip the chilled cream to stiff peaks with a mixer or blender.

7. Step 7:

   

   Gently fold the whipped cream into the sour cream.

8. Step 8:

   

   Pour in the cooled milk-and-gelatin mixture, trying to keep beating the whole mixture as you go. A stand mixer works well for this.

9. Step 9:

   

   Grease the mold with vegetable oil. Pour the souffle into the mold. Mine is 10x10 in (25x25 cm).

10. Step 10:

    

    Cover the mold with plastic wrap and refrigerate it until fully set, 3–4 hours (or overnight if you have time).

11. Step 11:

    

    Get the ingredients for the glaze ready.

12. Step 12:

    

    Pour the cold milk over the gelatin and let it bloom for 15 minutes.

13. Step 13:

    

    Combine the water, cocoa, and sugar in a saucepan. To make it easier, first mix the cocoa with the sugar, then gradually pour the water into the mixture, stirring vigorously the whole time. That way the cocoa blends in better and you avoid lumps.

14. Step 14:

    

    Bring the chocolate mixture to a boil over low heat, then take it off the stove.

15. Step 15:

    

    Warm the gelatin over low heat until it dissolves.

16. Step 16:

    

    Pour the melted gelatin into the cocoa, stirring as you go. Stir until smooth and let it cool to room temperature.

17. Step 17:

    

    Pour the chocolate glaze over the set souffle.

18. Step 18:

    

    Cover with plastic wrap again and refrigerate for another 2 hours. My chocolate layer came up flush with the edges of the mold, so I didn't cover it with wrap, to keep the top layer from being disturbed.